Honey, cinnamon and apple whisky sour
This cocktail is easy to shake up for one or scale into a party punch, making it perfect for crisp nights enjoyed with family or friends.
Apple and whisky are a natural match when it comes to cocktails. The apple adds a gentle sweetness that rounds off the sharper edges of the spirit, while the whisky brings warmth and depth. Cinnamon and honey add fall vibes, making it a perfect autumn beverage.
This recipe is a softer, cosier take on a whiskey sour. It’s almost like a hybrid of an old-fashioned and a whiskey sour. The frothy top adds a smooth texture and that polished cocktail bar finish.
Tip: If the whisky is too sharp, it can throw off the balance, so pick a brand you’d happily sip on its own. If you prefer a whiskey swap, try rye for a spicier, less sweet kick or bourbon for a smoother sip.
Ingredients
- 60 ml whisky
- 30 ml fresh apple juice
- 20 ml fresh lemon juice
- 15 ml simple syrup or honey syrup
- Pinch ground cinnamon
- 1 egg white
- Ice
- Dried apple slice and cinnamon stick, to garnish
Method
- Add the whisky, apple juice, lemon juice, syrup, cinnamon and egg white to a cocktail shaker.
- Shake without ice first to create foam.
- Add ice and shake again until well chilled.
- Strain into a short glass filled with fresh ice.
- Garnish with a dried apple slice and a cinnamon stick. Serve immediately.
Breaking news at your fingertips… Follow Caxton Network News on Facebook and join our WhatsApp channel.
Nuus wat saakmaak. Volg Caxton Netwerk-nuus op Facebook en sluit aan by ons WhatsApp-kanaal.
